CHOPPED THAI – INSPIRED CHICKEN SALAD

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It’s June, which means, HELLO! It’s time to go for a swim in this Chopped Thai Chicken Salad.

The flavors in this perfect ten Thai chicken plate of mixed greens will shake your face off.Lime, peanuts, cilantro, carrots, green onions, vinegar, green papaya or mango, soy sauce, bean stew pepper, garlic, all pressed together in a profoundly finished serving of mixed greens bowl? Oiyyyy! I love it all.I previously made this formula when we were living in the Philippines, so I utilized a green papaya since I HAD ACCESS TO THESE THINGS. (Green papaya serving of mixed greens is a zippy minimal number that is a staple of Thai cooking, and we had loads of comparable plates of mixed greens in the Philippines also.) The semi-hot, puckery punch is a balance of stunning and entrancing.

On the off chance that you don’t live in the jungles, this is what I need you to do.Make a 60-second exertion to find a green papaya or green (under-ready) mango, which is an extraordinary replacement. Strip it and mesh it, however don’t taste it yet on the grounds that it’s so acrid and you will be unsettled. Simply add it into the serving of mixed greens with the wide range of various parts, and the entire thing will sing.

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This simple chopped Thai-Inspired chicken salad has BIG flavors – peanut, lime, soy, chili, cilantro. Topped with a homemade peanut dressing! Healthy and fresh.

INGREDIENTS

Thai Chicken Salad

  • 3–4 cups cooked shredded chicken
  • 1 head of green cabbage (3–4 cups shredded)
  • 1–2 large carrots (2 cups grated)
  • 1 green papaya or mango (1–2 cups grated) (optional)
  • 1 cup fresh cilantro, chopped
  • 1/2 cup peanuts, chopped
  • 1/2 cup green onions, sliced
  • 3–4 red serrano peppers, sliced
  • salt and lime juice to taste.

Peanut Dressing

  • 1/2 cup peanut butter
  • 1/3 cup low sodium soy sauce
  • 1/3 cup sesame oil (toasted or dark)
  • 1/4 cup rice vinegar
  • 2 tablespoons chili paste (sriracha works, too)
  • 2 tablespoons sugar
  • a small knob of fresh ginger, peeled
  • a clove of fresh garlic, peeled
  • 1/4 cup water to thin to desired consistency.

INSTRUCTIONS

  1. Chop: Put on some good music, pour a drink, and start choppin’!
  2. Dressing: Pulse all ingredients in the food processor or blender. Adjust consistency with water.
  3. Thai Chicken Salad Assembly: Toss the salad ingredients in a big bowl with a drizzle of peanut dressing so everything gets coated. Season with salt and lime juice, and maybe a shot of fish sauce if you’re feeling wild. Serve chilled.
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NOTES

  • Chicken: Pulled rotisserie chicken works great. You can also cook chicken breasts in the Instant Pot (12 minutes, with about a cup of water, plus salt and pepper) and then shred them.Cabbage: You want the cabbage to be very thin, like it would be for coleslaw. I did this with a mandoline.Vegetarian: You can make this with tofu instead of chicken! Just follow one of the methods in this post.Leftovers / Make Ahead: You can keep this for a few hours once it’s tossed with dressing – like if you make it for lunch, it’ll be pretty okay for dinner. But for best results, keep the leftover salad and dressing separate until ready to serve

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